I used shredded meat from a rotisserie chicken, bacon bits and colby jack cheese for these

You could easily use any leftover chicken you have from another meal, or add your own spices, sauces, veggies etc. For example, you could toss your chicken in a little bit of barbecue sauce for a different flavor, or add some fresh herbs… the sky is the limit!! Then just roll them up like a normal crescent roll, making sure to seal the edges so all your filling doesn’t fall out when it’s baking.

Place the crescents in a 9×13 baking dish that has been lightly sprayed with cooking spray. As you can see, I didn’t get them all the way sealed up… bad Amanda!

Next, mix together your cream of chicken soup with a can of milk (use the empty soup can) and pour over top of the crescent rolls. Here’s another chance for more flavor combos… you can use any “cream of” soup that you’d like… mushroom, celery, etc. If you’re against using “cream of” soups, I’m sure you can find a quick and easy substitute 🙂

To my soup/milk mixture I added salt, pepper, a pinch or two of garlic powder and dried minced onion, and some minced flat leaf parsley 🙂

Bake them uncovered at 350 for 30 minutes and they’ll look like this…

Golden brown and beautiful 🙂

My husband loves broccoli rice casserole, so I thought I’d do a little cupcake version of it… cute little cupcakes make little picky children want to eat them 🙂 I like that the recipe uses minute rice and chopped frozen broccoli, because it makes it come together in practically no time. Mix your cooked rice, thawed broccoli, 2 eggs, some ranch dressing and cheddar cheese, then put into a greased muffin pan.

Top with a sprinkle of cheddar cheese

Okay, so maybe I added a bit more than a sprinkle… who doesn’t love a little extra cheese? 🙂 Bake them uncovered at 350 for 25 minutes or so, and they should easily slide out of the muffin cups.

Getting hungry yet?

Cheesy Chicken Stuffed Crescent Rolls

There's so many variations of this recipe, it's more of a method... then you can truly make it your own!

Instructions

Separate the crescent roll dough into the perforated triangles. Add chicken, cheese and

bacon bits to the wide end of each crescent. Roll up into crescent roll shape, tucking in the

sides to hold the filling in.

Place into a greased 13x9 baking dish. Pour soup mixture over the top of the rolls.

Bake, uncovered, for 30 minutes.

Notes

** Change this up to meet your tastes... the basic recipe is crescent rolls, chicken, cheese, cream of chicken and milk. I added the additional seasonings, herbs and bacon bits.** Don't have any leftover chicken? Don't fret. Either cook some any way and using any flavors you'd like, or pick up a rotisserie chicken from the store and shred it.

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Broccoli Cheddar Rice Casserole Cups

Broccoli rice casserole is a favorite for many people, here's a fun way to change up such a classic dish!

YUMMY!! I love the Muffin Rice Cups. I will make them and see if they freeze. Only cooking for two it would be great to be able to thaw them and pop them in the oven to reheat. I will let you now how they turn out.

Welcome to Fiesta Friday #41. You’ve brought two great ideas to the feast. Love crescent rolls with anything, and yours definitely look amazing! I do so love the broccoli rice cupcakes, what a neat idea, oh so clever! Enjoy your weekend.

Aww thank you so much!! I love meals that can easily be dressed up for an event or casual for a family dinner 🙂 I’m very glad too, I joined way late in the game last week, so I really wanted to be ready for the start of this week’s!

Wow…two fabulous dishes in one post…and both mouth watering delicious too! Thanks so much for sharing both of these recipes with the gang at Fiesta Friday. The chicken in crescent rolls has always been a favorite in my home…and I love your take on them! Love the individual serving sized portions you’ve created with the broccoli rice dish too…they look so delicious with all of that ooey, gooey cheese!

Thank you so much for your kind words! I went a little crazy with the cheese because, well, yum lol… but the portions were great for kids, to pack in lunches the next day, and they’re just fun to eat 🙂

Hello There!

I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'!